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Organic Ground Mace

Organic Ground Mace imparts delicate flavor and aroma and orange, saffron-like color and flavor to a wide variety of dishes. Nutmeg-like in flavor, it pairs well with other warm spices like cardamom, cinnamon and clove.

  • Bright rusty orange color

  • Fine-textured

  • Certified organic to the specifications of the USDA National Organic Program

  • D'allesandro
    Price: $44.25
    $2.77 / Ounce

    This product will be returning soon!

    Suggested uses

  • Use in pound cake, fruitcake and doughnuts

  • Sprinkle onto French toast or potato gratin

  • Mix into homemade sausage, meatballs and lamb dishes

  • Add to soups, stuffing, sweet potato pie, oyster stew or barbeque sauces

  • Great in cheese or cream-based dishes

  • Basic prep

    No preparation necessary, use as is.

    Storage & handling

    Store in a dry, cool place.


    Organic mace.

    Ground Mace is made from the dried bright red-orange aril of the nutmeg fruit, the lacy covering that surrounds the seed. By contrast, traditional nutmeg is made from the inner seed kernel. After the bright red aril is removed from the nutmeg seed, it is flattened and dried for 10 to 14 days before being ground. That drying process causes its color to change from red to pale yellow, orange or tan.

    While both nutmeg and mace stem from the same evergreen tree (Myristica fragnans), which native to the West Indies and the Molucca Islands (or Spice Islands) of Indonesia, they each have their own distinct flavors. While nutmeg is considered warm and somewhat mild, Mace is more spicy and assertive. Although their flavors are distinguishable to the trained palate, they are often used interchangeably. Like nutmeg, Ground Mace is used most often in baking, but is also ideal for flavoring meat and fish dishes, sauces (especially light cream sauces), vegetables (notably spinach and potatoes) and in pickling and preserving. It can also be used in beverages such as tropical punches and chocolate drinks to add an exotic kick.

    Mace is usually more expensive than nutmeg, since the yield of mace from a harvest of nutmeg fruits is so much lower than that of nutmeg. Only a single pound of mace is produced for every 100 pounds of nutmeg. Humorous legend has it that when the Dutch controlled the Spice Islands, a colonial administrator ordered that the colonists plant fewer nutmeg trees and more mace trees to keep up with demand.

    Classic recipe

    Mace and Orange Butter Cookies

    Mace delivers a delicate, nutmeg-like aroma and flavor that pairs perfectly with orange in these delectable, buttery cookies.